Blogger Heather Baird of SprinkleBakes shares a recipe for an over-the-top layered chocolate cheesecake.
- Prep Time 1 hr 30 min
- Total Time 7 hr 40 min
- Servings 12
For the caramel:
1/3 cup toasted whole almonds, coarsely chopped
1 large Granny Smith apple
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice (from 1 medium lemon)
2 tablespoons unsalted butter (1/4 stick), plus more for coating the ramekins
1/2 cup granulated sugar
1/4 cup orange blossom honey
1/8 teaspoon fine salt
$100.00 Chocolate Cake
Yield: 3 Layers, 9″
2 oz chocolate, bitter
1/2 c butter
1 c sugar, confectioners
1 egg; well beaten
1 tb vanilla
1 tb lemon juice
1 c sugar, confectioners
1 c nuts; chopped
Cake: Preheat oven to 375 F. Line three 9″ layer cake pans with
buttered parchment. Melt the chocolate in a double boiler; cool.
Cream the shortening; gradually add the sugar and cream until fluffy.
Add the egg yolks and vanilla; beat well. Reserve two tablespoons of
flour. Sift the remainder of the flour with the baking powder and
salt; add alternately with the milk to the creamed mixture. Beat the
batter about one minute. Dredge the nuts in the reserved flour, then
fold them into the mixture. Bake for 45 minutes, then cool the layers
in the pans for ten minutes; turn out onto a wire rack to finish
Frosting: Melt the chocolate in a double boiler; add the butter and
one cup of confectioners’ sugar, and beat well. Add the egg,
vanilla, lemon juice and enough confectioners’ sugar to give a proper
spreading consistency. Add the nuts; spread the frosting on the cake.
Death by Chocolate Waffles
1 1/3 C. flour
1/3 C. whole-wheat flour
1/4 C. unsweetened cocoa
1 T. baking powder
1 t. cinnamon
1/2 C. butter
3 oz. semisweet chocolate
2 T. granulated sugar
2 1/4 C. whole milk
2 eggs, beaten until frothy
Preheat waffle iron.
In a large bowl, sift together flour, whole-wheat flour, cocoa, baking powder and cinnamon. In a heavy-bottomed saucepan over very low heat, melt butter, chocolate and sugar. Whisk to smooth, remove from heat, then whisk in milk and eggs.
Make a well in dry ingredients, pour in chocolate mixture and blend just until everything is combined. Let batter stand for several minutes. Pour about 1/2 to 3/4 cup batter into very hot waffle iron and bake until waffles are golden and crisp. Serve hot.
Makes 4 waffles.
1 cup Butter, softened
1 1/2 cups Granulated sugar
4 ounces Unsweetened chocolate squares
1 cup Mashed potatoes
1 tablespoon Instant coffee, or espresso powder
1 1/2 cups Flour
2 teaspoons Baking powder
1/2 teaspoon Salt
1 cup Bailey’s Irish Cream
1. Preheat oven to 350 F. In a large bowl, beat together butter and granulated sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 mins. Beat in melted chocolate, mashed potatoes, and coffee powder until well blended. Add eggs, one at a time, beating well after each addition.
2. Sift together flour, baking powder, and salt. Beat into chocolate mixture alternately with Irish liqueur just until combined. Turn batter into well-greased 12-cup bundt pan.
3. Bake 45 to 50 mins, or until a cake tester inserted in center comes out clean. Let cake cool in pan 15 mins, then unmold onto a wire rack and let cool completely. Sift powdered sugar over top of cake before serving.